Braised Pig Head in Soy Sauce (Lu Gao Jian Style)
A classic Suzhou delicacy from Lu Gao Jian, this braised pig head is rich in soy aroma, tender, and translucent when sliced, perfect with drinks.
Ingredients
12 items- Pork head (with bone) 1500g
- Rock sugar 30g
- Light soy sauce 60ml
- Dark soy sauce 30ml
- Shaoxing wine 50ml
- Ginger 20g
- Scallion 20g
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Cardamom (caoguo) 1
- Salt 10g
Nutrition
Steps （8 steps）
Clean pig head, remove hairs, cut into 10cm chunks. Soak in cold water for 1 hour, change water once. Drain.
Put pork in pot with cold water, boil over high heat 5 min, skim foam. Remove, rinse with warm water, drain.
Heat wok with oil, add rock sugar, stir over low heat until amber. Add pork, stir over medium heat to coat.
Add ginger, scallion, star anise, cinnamon, bay leaves, cardamom, stir-fry 1 min. Add wine, soy sauces, stir well.
Add hot water to cover pork by 2cm, bring to boil, then low heat, cover and braise 1.5h until tender.
Add salt, simmer over low heat 30 min until liquid reduces to one-third.
Turn high heat to reduce sauce, stirring to prevent sticking, until thick and glazes meat. Turn off heat.
Remove meat, cool naturally, slice thinly, arrange on plate, drizzle some original sauce.
Tips
Caramelizing sugar is crucial; avoid high heat to prevent bitterness. Sufficient braising time ensures tenderness. Chilling before slicing gives cleaner cuts.
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